This I know...sounds disgusting kinda...but it's not. It's actually really, really good. This was created after a night of heavy drinking, and I think I lost a bet I can't remember, but it worked out in the long run. I was challenged with creating a pizza, from a sammich. We had been celebrating St. Patricks Day with quite a bit of Green Guiness, and I came up with this recipe. The next day once I was sober, I decided this pizza was actually good enough to put on Just a pinch but I'm guessing too many people will not be willing to try it.
For this pizza dough, you have to keep the Whole Wheat Separate from the Rye. Both make a decent, healthier pizza dough than regular white, but keep them separate until you've rolled them into the stump (just smile and nod and say o.k. this will make sense later). I'll make this again soon, and add pics to show you how I swirl the dough. Combine the yeast, the honey, and the warm water. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
For the Whole Wheat Crust--In the bowl of a standing electric mixer fitted with a dough hook, Combine the 2 cups of White Flour, 1 cup of Whole Wheat Flour into a bowl. Separate 1 cup of the water honey mixture. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the whole wheat & white flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
In the bowl of a standing electric mixer fitted with a dough hook, Combine the 1 cup each of Wheat and Rye Flour. Add the remaining 1/2 cup of the water honey mixture. Turn the mixer on low and add the salt and 1 tablespoon of olive oil. Add the rye & whole wheat flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium etc....
To roll the two dough balls together, you have to roll each dough separately into about an inch or two thick, place one on top of each other, then roll up the two blocks together into a log but it's not really a log-it's more of a stump, and then gently squeeze into one blob. (you should see the swirl of dark rye, and whole wheat still though), then roll out the dough so that you can see the swirl spreading. (More on this later, but it needs pictures which I don't have.) Roll it to as thick or as thin as you'd like, I usually roll it out to about 1/4 inch thick.
Transfer the rolled out dough to your pizza pan. Use the thousand Island dressing like a pizza sauce and spread around the dough, top with the sliced Corned beef, add the Sauerkraut, a little more of the thousand Island if you'd like then spread the shredded cheeses. (An Important tip; you really have to drain the sauerkraut. If you forget this step-you will have a flat, soggy pile of goo, so don't forget! I like a really crispy crust as well, which is why I put the beef down, and then the sauerkraut. If you don't like a really crispy crust, you can put the sauerkraut down first.) Remember, it's pizza, so it really doesn't matter how you add the ingredients.
Bake in a 400 degree oven for about 20 minutes until the crust turns golden brown and cheese is completely melted. Slice and enjoy. I made this a few times and it was really good, then I saw a restaurant on Food Network had it too but they put pickles on it. If it floats your boat, go for it. Me...I was happy without the pickles.